Preheat the oven to 350 degrees.

Unroll the pie crust dough. Cut out 8 coffin shapes from each dough.

Line the coffins up so that there are 8 bottoms and 8 tops. Spread 1 tablespoon strawberry jam on each bottom.

Cover with the top piece of dough, leaving at least 1/4 inch without jam around the outer edge, and press around the edges to seal.

Use a fork and press along the outside edge to make sure the pastries are sealed. Use the fork and poke 2 sets of holes in the top of the pastry to vent.

Brush the tops of the coffins with heavy cream or creamer.

Bake for 25 minutes or until the coffins are golden brown.

Remove from oven and immediately remove to a wire rack to cool so that the jam doesn't stick to the baking pan.

If you want to decorate them combine the powdered sugar and water until you reach a thick consistency. Put in a zip top bag, snip off the end, and decorate each coffin.